So I haven’t strayed too far from my goal to eat a little healthier this month, and I’ve been on the hunt for some lighter recipes that sacrifice no flavor.
You should know, though, that I’m not a salad person. I will probably never post a salad recipe, because I would never taste test it for you. I also rarely even have lettuce in my house.
I’m not saying that being anti-salad is a good thing — I’m just setting things straight so you understand where this thing is going.
I want healthier, lower calorie options of the foods I want to eat to begin with. And since I’m the kind of person who has to hide vegetables in her own meals, I’m probably not going to give you a plate full for dinner.
Again, not saying there’s anything wrong with that. It’s just not my style.
Chocolate? That’s more my style.
And cheesecake? Yes please.
I’m kind of a cheesecake fanatic. Which you probably don’t know because I so rarely share a cheesecake recipe.
I’m not gonna lie, I totally got this recipe from Martha Stewart. Cause Martha knows what she’s doing.
I changed a few things: I left out the crust (because who really cares about the crust?), I left out the espresso (but you could easily add it back in), and I changed the cooking method and temperature a bit. We were totally blown away by the results.
I had made a cheesecake from cottage cheese a few times before, but it’s been so long I have no idea which recipes I had tried or how it was done. But it was something I knew I wanted to try this month, so that I could have something totally decadent that was still pretty healthy.
Now, you should know that I don’t like cottage cheese. Like, at all. Unless it’s pureed. I use pureed cottage cheese in cheesecakes or other desserts and pastas — I find it’s mostly a texture thing. If you find you’re not sure about this recipe because of the cottage cheese, I promise you would never know the difference.
The cheesecakes are the perfect size for a sweet treat after dinner. You can top them any way you like — the light whipped topping is included in the nutritional information but the rest is up to you. To keep them on the lighter side, fresh fruit is always a great option and pairs so well with chocolate. You can go a little more extravagant and top with caramel or chocolate sauce, crushed candies or cookies or sprinkles or chocolate shavings. The options are really endless!
- 2 cups nonfat cottage cheese
- 2 large eggs
- 1½ cups powdered sugar
- ⅓ cup unsweetened cocoa powder
- 1 heaping tbsp all purpose flour
- 1½ tsp vanilla extract
- 2 cups light whipped topping
- Optional garnishes: fresh berries or other
- Preheat oven to 325 degrees F.
- To a blender or food processor, add the cottage cheese and puree until completely smooth (it MUST be 100% smooth -- be sure to scrape down the sides and puree again until every kernel has been processed).
- Add the eggs, powdered sugar, cocoa, flour and vanilla and process until completely smooth.
- Pour into 12 muffin cups: I used individual silicone muffin cups and they worked marvelously. They are flexible so the cheesecakes pop out so easily. You could also use a regular muffin pan, well-greased, or try paper liners.
- Bake at 325 for 22 minutes, until center is just set. Let cool to room temperature before refrigerating for at least 3-4 hours. Carefully remove from muffin cups.
- Garnish as desired.